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Génépi Le Pompon (50 cl)

Génépi Le Pompon
This attractive bottle contains a modernized génépi liqueur. Moderately sweet, yet smooth and powerful, it contains the delicate and complex aromas of this famous little mountain plant. We recommend keeping it refrigerated. Enjoy it on its own, in a small glass, or in a cocktail. Johan and Alexis, its creators, have a cocktail recipe for you, the cloudy pompon: mix 4 cl of génépi Le Pompon, 8 cl of cloudy apple juice, and serve over ice with a basil leaf.

Fleurie Grand Pré, Red 2018

Domaine Bélicard

With this Fleurie Grand-Pré cuvée, Domaine Bélicard explores the richness of Gamay in its most accomplished form. This Beaujolais cru, vintage 2018, combines the typical floral elegance of Fleurie with a serious and gourmet structure, resulting from a long maceration and controlled aging in barrels. A certified AOC wine, uncompromising, both natural, refined and generous.

Patient aging for a mature material

The grapes, harvested at full maturity on granitic soils, benefited from a long two-week maceration, followed by eight months of aging in multi-vintage barrels. This process, far from making the wine heavy, adds complexity and a beautiful woody patina, without distorting the fruit.

A deep nose, a distinguished palate

The bouquet opens with notes of blackcurrant, blackberry, pomegranate, enriched by floral touches of peony and violet, and a subtle woodiness. On the palate, the wine is crisp and structured, with a beautiful length, a silky feel and remarkable aromatic intensity. The balance between tension, dark fruit and floral delicacy gives this cuvée a rare charm.

To be enjoyed with subtle pairings

Served between 14 and 16 °C, Fleurie Grand-Pré will accompany grilled fish, roasted poultry or elegant vegetarian cuisine. It is ready to drink but can still age for 2 to 3 years to reveal other nuances.

Susucaru Rosso Red 2024

Frank Cornelissen

Frank Cornelissen's Susucaru Rosso, now a cult wine, takes us to the heart of Etna's black lands for a unique expression of natural Sicilian red wine. Produced as IGP Terre Siciliane, this 2024 vintage is a blend of Nerello Mascalese, Nerello Capuccio, Minnella, Alicante Bouschet, and Uva Francesa, organically grown on high-altitude volcanic soils.

A natural wine, precise and profound

The grapes are destemmed then macerated for a month, before fermentation with indigenous yeasts without the addition of oenological inputs. Aging takes place for one year in epoxy tanks, a neutral material that preserves the integrity of the fruit and the finesse of the terroir. Here, everything is done to translate the minerality and tension of Etna's slopes, while maintaining remarkable drinkability.

Between finesse and structure

The nose is intensely floral and fruity, blending violet, dark fruits, sweet spices, and a slightly smoky touch. On the palate, the texture is tannic but fluid, with a lively attack, a generous core, and a peppery, saline, energetic finish. The style is both rustic and modern, elegant but unadorned.

Decant and share

Serve decanted for 30 minutes, between 16 and 18 °C. Susucaru Rosso pairs well with spicy dishes, red meats, grilled foods, charcuterie, or simply as an aperitif for those who appreciate natural red wines with strong personalities. Aging potential: up to 5 years.

Back to Blaye (exclusive cuvée), Red 2023

Château Frédignac

A retro nod for a wine firmly rooted in the present: "Back to Blaye" embodies a new generation of natural red Bordeaux, resulting from precise work in both the vineyard and the cellar. Château Frédignac, a pioneer of clean and committed viticulture in the Blaye – Côtes de Bordeaux appellation, has created an exclusive 2023 cuvée that is both expressive and digestible.

Valued terroir, committed expertise

Planted on the typical clay-limestone soils of the Blaye area, the Merlot (65%), Malbec (25%) and Cabernet Sauvignon (10%) grape varieties are cultivated according to organic farming principles (certified AB & Nature & Progrès). The winemaking remains true to the natural spirit: destemmed maceration for two weeks, without oenological intervention or exogenous yeasts, followed by aging in concrete tanks to preserve the fruit's brilliance.

A lively and generous red

On the nose, the wine releases aromas of ripe black fruits, fresh herbs and sweet spices. On the palate, the attack is supple, the tannins present but well integrated, supported by a beautiful freshness. The wine gains intensity throughout the tasting, with a rounded and balanced texture.

To share today or to let age a little...

Back to Blaye can be enjoyed now, slightly chilled (14-16°C), with a nice plate of charcuterie, a red meat dish or a family meal. No need for a decanter: open, breathe, savor! This wine can also age in the cellar for 5 years.

Alsace Blanc 2024

Domaine Einhart

Domaine Einhart, a long-time organic farming advocate, presents a white wine that captures all the freshness and lusciousness of great Alsace whites, without ever sacrificing their finesse. This 2024 vintage, just bottled, is the result of a classic regional blend: predominantly Auxerrois, with Muscat, Pinot Gris, and Riesling. An Alsatian quartet vinified by direct pressing, without embellishments or over-extraction, and aged for 7 months in large oak casks on fine lees to preserve the wine's aromatic purity and tension.

The clay-limestone soil, typical of the Alsace plain, gives this wine both roundness and verticality. No oenological inputs, exclusively native yeasts, and a vinification that respects natural balances: a lively, expressive, and absolutely digestible white.

Floral vivacity and ripe fruit lusciousness

From the moment it's served, the pale, brilliant color hints at the wine's freshness. The nose is very aromatic, dominated by yellow lemon, delicate floral notes (linden, jasmine), and a touch of very ripe exotic fruit (lychee, fresh mango). On the palate, it's an explosion of freshness: a lively attack, a supple mid-palate thanks to the Auxerrois, and a taut finish driven by the Riesling's character. The balance is perfectly mastered.

To be enjoyed now, at 10-12°C, with shellfish, fish cooked with citrus, or even pressed cheeses. A wine for immediate pleasure, to be drunk within the next two years.

Senzaniente Pecorino White 2023

Azienda Agricola Marina Palusci

Terroir, plot size and grape varieties

The Senzaniente Pecorino 2023 is a vibrant tribute to the Abruzzo terroir, where the Pecorino grape, typical of the region, draws all its energy. On the clay-limestone soils of the Montepulciano d'Abruzzo hills, this ancient variety reveals a robust character, balancing lemony freshness with floral brilliance. It is a wine of place, expressing with candor the light, the stone, and the vines.

Cultivation methods

At the Marina Palusci estate, vineyard work is carried out using a natural and respectful approach: no fertilizers, no synthetic products, and no added sulfites. Everything is designed to allow the vine and the wine to fully express themselves, without artifice or constraint. Winemaking follows this same philosophy: natural fermentation, no additives, for a lively and vibrant white wine.

Tasting & pairings

The nose is a veritable explosion of freshness: lemon, lime, grapefruit, citrus zest, and a delicate touch of jasmine. On the palate, the wine is both round and lively, with lovely tension, a crisp texture, and a fruity finish of apple and citrus. This natural white wine is balanced, expressive, with a delightful bounce that invites you to come back for more. It can be enjoyed as an aperitif or with a meal, paired with grilled fish, sautéed mushrooms, aged cheeses, or even lightly spiced Asian dishes. A bright, joyful, and natural wine, best served chilled for maximum enjoyment.

Crapaud Licorne Rouge 2022

Danis dans la vigne
Under the enigmatic name of Crapaud Licorne stands an organic and natural red wine from the Cahors terroir, 100% Malbec, certified AB and Nature & Progrès. It is made by Danis Bessières (Danis dans la vigne) from organic grapes from his family's Domaine de l'Antenet.

Vinification
Danis Bessières's Crapaud Licorne is based on Malbec, the emblematic red (and even black) grape variety of Cahors. It comes from 30- to 40-year-old vines growing on clay-loam and limestone gravel soils. The vinification is carried out without any additives, with a short maceration. The aging is done in stainless steel vats.

Tasting
This deep purple-red color, no mistake, it's Malbec, the Cahors grape variety from which "black wines" are made. This red wine from Danis Bessières, dense, dark, full-bodied and rich in substance, fits the description well. Toad Unicorn needs local dishes and charcuterie from the region: the galabart black pudding from the Mayrinhac farm or the black pudding from the Collectif Padouen will accompany it with talent. If Malbec interests you, discover a completely different expression with Cyprès de toi rosé from Fond Cyprès.

Learn more about Danis dans la vigne
Under the Danis dans la vigne brand, in the Cahors terroir, Danis Bessières vinifies organic grapes purchased from his parents' estate, the Domaine de l'Antenet, which was the first organic vineyard in Cahors in the early 1980s.

Organic and natural since 1983
Danis respects the principles established in the vineyard and cellar by his grandfather and then his father: to make wines without additives, organic and natural, from the grape varieties of the terroir while respecting the environment. It was in 1983 that his grandfather obtained the organic label Lemaire-Boucher, followed by Nature & Progrès and then the organic labels AB and Eurofeuille. Danis Bessières continues this momentum.

Malbec, but not only
Malbec reigns over the Cadurcian region, but Danis also uses Cabernets, Jurançon Noir, Merlot and recently created grape varieties. This allows him to temper the density and opacity of the main grape variety. He also does not hesitate to create single-varietal cuvées of Cabernet Sauvignon, Cabernet Franc or Colombard.

Life of the party Red 2020

Danis dans la vigne

Life of the Party (more or less translatable as "the party animal") is an organic and natural red wine from the Cahors terroir, certified AB and Nature & Progrès. This blend of red grape varieties from the Southwest is made by Danis Bessières, winemaker at Danis dans la vigne, using grapes from his family estate in Antenet.

Vinification

Life of the Party, produced on clay-loam soils resting on limestone gravel, is made from the red grape varieties Malbec, Egiodola, Cabernet Sauvignon and Cabernet Franc. In addition to the Cabernet Francs that are around ten years old, the vines are between 30 and 40 years old. The vinification is carried out without any additives, with a short maceration. No added sulfites, yeast or enzymes. The wine is aged in stainless steel vats.

Tasting

The garnet red color catches the eye and a large packet of fruit explodes in the mouth. Life of the Party, a joyful and free-spirited wine, is a natural, unadulterated red that's festive, convivial, and indulgent. The blend of grape varieties—in a region traditionally favored by Malbec alone—produces a supple, fruity, and nuanced result, perfect for any celebration. A board of charcuteries and salaisons will pay tribute to him, but you can also serve him at the table.

Learn more about Danis dans la vigne

Under the Danis dans la vigne brand, on the Cahors terroir, Danis Bessières vinifies naturally the organic grapes purchased from his parents' property, the Domaine de l'Antenet, which was the first organic vineyard in Cahors in the early 1900s. 80.

Organic and natural since 1983

Danis respects the principles established in the vineyard and winery by his grandfather and then his father: making wines without additives, organic and natural, from local grape varieties while respecting the environment. It was in 1983 that his grandfather obtained the organic label Lemaire-Boucher, followed by Nature & Progrès and then the organic labels AB and Eurofeuille. Danis Bessières continues this momentum.

Malbec, but not only

Malbec reigns over the Cadurcian region, but Danis also uses Cabernets, Jurançon Noir, Merlot and recently created grape varieties. This allows him to temper the density and opacity of the main grape variety. He also does not hesitate to produce single-varietal vintages of Cabernet Sauvignon, Cabernet Franc or Colombard.

SP Subirat Parent White 2021

Partida Creus

SP Subirat Parent, classified as Vino de Mesa (table wine), is, as its name suggests, made 100% from the native Catalan grape variety Subirat Parent. It is crisp and aromatic, with a nose of ripe white fruits, melon, and wildflowers. Agile on the palate, fresh and straightforward, lemony and slightly saline, it offers a long finish tinged with a delicate bitterness typical of the estate. Subirat Parent, one of the oldest Catalan grape varieties and a close relative of Malvasia, remains rare even in its country of origin. The clay-limestone soil enhances its freshness and integrity. The harvest is pressed after a three-day skin maceration. The must is settled and fermented with indigenous yeasts in stainless steel vats. It rests for three months in vats on fine lees before bottling.

Find out more

Partida Creus is an important estate, both from a winemaking and historical perspective – we are talking here about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where wine is well-known – first pursued careers as architects in Barcelona. But the wine bug bit them, and they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they find a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties that they passionately revive to save these varieties – and their wines – from oblivion. For them, it is not just a matter of heritage rescue, no: it is a matter of taste and nature. Of natural wines, which they will never stop making from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to give their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, bobal, cartoixà vermell and xarel·lo: Partida Creus is a veritable conservatory of native Catalan grape varieties. It also grows moscatel, grenache, merlot and cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with the winemakers striving to best convey the signature of the soil and the grape variety: single-variety wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the vintage. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.

VY Vinyater White 2020

Partida Creus

Rounded, buttery, expressive, and mineral, VY Vinyater first reveals a nose of white fruits and white flowers. Lemon zest and a hint of beeswax. On the palate, it offers volume and body, with a very long finish. Made from old vines (sixty years old) of the Catalan Vinyater grape variety growing on clay-limestone soil, aged in fifty-liter demijohns and classified as Vino de Mesa (table wine), VY Vinyater is a fresh and seductive white that excels with seafood, grilled white meats and sweetbreads, but it can also seduce without any accompaniment or pretext.

To find out more

Partida Creus is an important estate, both in terms of wine and history – we are talking here about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where they know a lot about wines – first pursued a career as architects in Barcelona. But the wine bug tickles them, and soon they abandon the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they find a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revive to save these varieties – and their wines – from oblivion. For them, it's not just a matter of heritage rescue, no: it's a matter of taste and nature. Of natural wines, which they will never stop making from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to produce their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: Partida Creus is a veritable conservatory of native Catalan grape varieties. It also grows moscatel, grenache, merlot and cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with the winemakers striving to best convey the signature of the soil and the grape variety: single-variety wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the vintage. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.

Munjebel Rouge 2021

Frank Cornelissen
Rich, fragrant, with beautifully melted tannins and the smoothness of ripe fruit, Munjebel Rouge is a classic, classified as DOP Etna Rosso or IGP Terre Siciliane Nerello Mascalese. Among Frank Cornelissen's wines, this one best represents the typical character of the northern Etna valley. “A rich and fragrant wine of pure Nerello Mascalese,” explains Frank Cornelissen, “from different vineyards, partly from our best plots where we produce our crus (Zottorinoto-Chiusa Spagnolo, Feudo di Mezzo-Sottana and Porcaria) as well as from the vineyards designated for this specific wine (Rampante Sottana, Piano Daini and Crasà). Classic, traditional, with tannins and a sweetness of ripe fruit. My vision of a traditional, balanced and rich wine from the northern valley of Etna.” Munjebel red is a true bouquet of wild red fruits, aromatic and balanced, carrying all the crunch of ripe fruit, with a Pinot Noir side and a bright translucent color. It is vinified with indigenous yeasts, without additives or sulfites, unclarified and minimally filtered before bottling.

To find out more
A major figure and universally respected figure in natural wine, Frank Cornelissen is a classic. This man of constant questioning lives in human and cosmic resonance with his contrasting terroir: he has demonstrated that the powerful minerality of a great volcanic soil could be highlighted by the naturalness of his wines. The brilliance, the directness and the exquisite fruitiness of his vintages earn him the admiration even of those reluctant to accept "natural". They are good introductory wines.
His Sicilian azienda is located in Passopisciaro, in the north of the Etna valley. It is, he says, the "côte de Nuits" of Etna for the great diversity of its wines spread over many locations (contrade) at different altitudes. The climate is continental and harsh, even snowy in winter, but very warm and sunny from June to September. The altitude gives the wines tension and elegance. The vines coexist with a Mediterranean mixed crop: olive trees, almond trees, vegetable gardens... (Frank also produces olive oil). The vines range in age from forty to over one hundred years. The nineteen plots, covering twenty-four hectares in total, are all at altitude, between 600 and 900 meters, on several volcanic flows. They are all vinified separately: Frank decides on the blend based on the quality of the wines from each plot. In general, seven or eight vintages are produced in addition to the generic wines (rosé, basic red, and white). The soils are made of different types of basalt, between powder and rock, with perfect drainage that allows for concentrated and refined wines. Nerello Mascalese dominates the estate's grape varieties. This great traditional red grape variety from the northern valley of Etna is the only grape variety used in the great vintages. Its growing cycle is long, allowing the vine to work the soil and capture its minerality in the fruit. Other grape varieties include: Nerello Cappuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Cattaratto, Moscadella, Grecanico Dorato, Carricante, etc.

Le Pressoir de Saint Pierre Blanc 2020

La Grapperie
Le Pressoir de Saint-Pierre is a magnificent expression of Chenin Blanc, a grape variety that is the hallmark of the central Loire Valley region. On the nose, it reveals fruity and citrus aromatic treasures, and already a hint of smoke and flint that promises wonders. On the palate, it confirms with notes of white and yellow fruits (apricot, apple, peach, mandarin) and rare and splendid smoky, earthy, and siliceous accents. Its voluptuous texture will wonderfully envelop smoked fish, white meats, and mushrooms. The elegance and maturity of the wine reflect the old vines from which it comes, planted in 1935 on tuffeau, marl limestone and flint clay soils on the left bank of the Loire. Despite aging for twenty-four months in barrels, this wine has a low alcohol content and retains a very nice minerality. The harvest is processed directly by pressing and the aging is one year in barrels.

To find out more
In the Coteaux du Loir appellation, La Grapperie is the name of the estate of Renaud Guettier, who can be described as a master of Chenin, but also of Pineau d'Aunis, which is one of the oldest grape varieties in the Loire Valley. His principle, he confides, is "to produce complex, rich wines, with good aging potential and imbued with the minerality of their terroir." The vines are located on hillsides, between 60 and 120 meters above sea level, protected from the north winds by the Bercé forest. Depending on the altitude, the terroirs are predominantly clay (at the bottom of the slope), flint (mid-slope) or sand (on the higher ground). The 60-hectare vineyard comprises around fifteen plots. The grape varieties are the two traditionally authorized varieties in the appellation: Chenin for the whites and Pineau d'Aunis for 90% of the reds, the remainder consisting of a few ares of Côt, Gamay and Grolleau. The average age of the vines is seventy years, including almost two hectares of century-old vines and one and a half hectares of vines aged between sixty and eighty years. Convinced of the enormous potential that these old vines can bring to his vintages, Renaud undertakes meticulous work to restore the vineyard. The entire estate is cultivated organically. The soils are worked and all viticultural interventions are manual, including the harvest, carried out at full maturity, which is reflected in the fullness and smoothness of the wines. For the reds, the Pineaux d'Aunis are partially destemmed (depending on the plot) and the macerations are quite long, three to four weeks, with punching down, to promote aging potential. The wines are aged in barrels for between twelve and twenty-four months, then racked, blended and bottled without filtration. For the whites, the Chenins are pressed directly at low pressure and then poured into barrels by gravity. Fermentation takes place in barrels, on indigenous yeasts, with complete malolactic fermentation, for at least eighteen months and sometimes up to thirty-six months.